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Victoria Sponge Cake For Two

Let your sweetie know you care by making this keto Victoria Sponge Cake for Two. It’s the perfect low carb Valentine’s Day dessert for sharing. Grain-free almond flour cake with a sugar-free raspberry and cream filling. Brought to you in partnership with Bob’s Red Mill.

Raise your hand if you’re addicted to The Crown? I can’t get enough of this show. We are well into Season 2 now and it’s wonderfully engaging, delving into the private lives of the seemingly stuffy British Royal Family. But behind the scenes, you realize that they aren’t necessarily so stuffy after all, but instead bound by hundreds of years of protocol and tradition. You watch Elizabeth being dressed by maids, being helped into and out of dresses that she should be able to easily get into and out of herself and you want to giggle a little. It may have made sense back in the day when queens were strapped into corsets so tight they could hardly breathe, with layers upon layers of underskirts and other drapery. But when Elizabeth 2 is being fussed over as she gets into a plain summer dress, you get a sense of the ridiculous pomp and circumstance that stifled the whole lot of them.

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Stodginess and tradition aside, those Brits sure have given us some tasty treat (and some funny names to go with them). This traditional tea-time cake is also known as Victoria Sandwich or Victoria Sponge. I made a full-size low carb Victoria Sponge Cake a few years ago and I loved the simplicity of it. A filling of raspberry jam and cream sandwiched between 2 layers of tender sponge cake and topped off with a little powdered “sugar”. It’s straightforward to make but still visually stunning and absolutely delicious. And it’s an easy cake to make over into a keto-friendly version; you don’t need much more thanBob’s Red Mill almond flour, some whipping cream, and some sugar-free raspberry jam.

And since Valentine’s Day is coming and I am always receiving requests for small batch keto desserts, I thought it was time for a mini version, one that is perfect for serving just two people. Because there is so little adornment or frosting, you truly get to taste the dreamy combination of almond flour cake, cream, and raspberries. And I am convinced that with a little coaxing, a good fine almond flour like Bob’s can result in cake that is virtually indistinguishable from the flour-based version.

If I’d had thought ahead, I might have purchased some little round heart-shaped mini cake pans. Seriously, how cute would that have been? But as it was, I simply used my 4-inch ceramic ramekins. Some Victoria Sponge recipes have you making a buttercream for the filling but I simplified the process by making thick whipped cream. And for the jam, I made a small batch of my Raspberry Chia Seed Jam with Bob’s Red Mill chia seeds. But you could really use any sugar-free jam here, like the xylitol-sweetened raspberry preserves from Nature’s Hollow.

However you choose to make it, and whatever you choose to call it, this sweet little Keto Victoria Sponge Cake is a perfect low carb Valentine’s Day dessert!

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Wish my hubby was into raspberries because I would love to make this for V-Day! However this is the perfect idea for a dessert I have for an event coming up…medieval-themed so this might be just the right thing to add to the dessert menu along with the chocolate…of course!

If you’re all right with chickpeas (I know, not low-carb), you could try something called aquafaba. It’s the water left from cooking chickpeas, whipped up with sweetener. You can find instructions on YouTube.

Just FYI, I have made clotted cream at home in an electric roaster oven that I purchased for cooking turkeys on holidays and it works very well. The cream doesn’t get dark and thickens wonderfully. My household oven doesn’t hold a low enough temp and because you have to run it for so long it tends to interfere with other cooking and heat up the whole house.
So now my favorite low carb dessert can be made with homemade clotted cream…Yum!

Not sure what part of Canada you are in but Swerve is pretty available in Loblaws and Great Canadian Superstore. And actually quite a few natural grocers. But you can use another erythritol based sweetener.

AMAZING! Out of all of the desserts that I have made of Carolyn’s, this is by far the best! This will be what I am making for my birthday cake this year!
Thank you Carolyn for another wonderful recipe!

Great little cake. So good, that would like to make it as a bigger cake. Do I just double, or triple ingredients? Please post for larger size. Yes, it was that good. Would like to use this as a tiramisu base, maybe less sugar for the tiramisu base, but I think it could work.

I also want to make a full size cake, but when I clicked on the link, I noticed that there are TWO EXTRA INGREDIENTS that this little darling sponge cake does NOT have. The full size one has more carbs, too, I think? Isn’t there a calculation you can share, of THIS baby cake, so we may make THIS one in a larger pan? A 9 x 13, perhaps? Thank you, so very much!

Small cakes made in a ramekin and large cakes made in a large pan are very different. The big one requires a protein powder to rise and hold together better. So no, there is no special calculation and I highly recommend following the large recipe as written. You can simply cut it into 16 instead of 12 and the carbs will be about the same.

Love your recipe! I made the mini version for Mardi Gras today. Actually, I doubled it and made two because I didn’t see the link to the regular size. Curious what size ramekins did you use for the two cakes in the mini recipe? I didn’t end up with enough batter to fill the bottom of that many ramekins. I ended up making the mini cakes bigger and then slicing them in half after they cooled. Came out great and my entire family loved them! (I made with Stevia since I don’t use swerve.)

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more